This rich and perfumed soup is a cinch to make and can be prepared up to three days in advance. Don

Yield:6 to 8

Ingredients:

4 heads garlic -

2 lb Yukon gold potatoes, peeled and chopped -

1/4 cup extra virgin olive oil -

1 tsp dried thyme -

1/2 tsp salt -

1/4 tsp pepper -

3 shallots, finely chopped -

6 cups chicken or vegetable stock -

Instructions:

1. Preheat oven to 400F.

2. Trim ends off garlic head. Place each on piece of aluminum foil large enough to fully enclose head of garlic. Drizzle 1 tablespoon of the oil over garlic. Enclose each head with foil. Place on one side of aluminum foil lined baking sheet.

3. In large bowl, combine potatoes, 2 tablespoons of oil, thyme, salt and pepper. Transfer to baking sheet. Bake in centre of preheated oven for about 45 minutes or until potatoes and garlic are tender.

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